Stuffed Boneless Turkey Breast

I stopped at the grocery store on the way to work to  pick up something for dinner.  I was leaning towards roasting a chicken.   But instead, I bought a small boneless, skinless turkey breast.
 First  thing I did when I got home from work was  make a quick bread stuffing.  I cut up what was left of Wednesday’s braided bread, sauted onions and celery ,seasoned with fresh sage, and parsley and moistened with chicken broth. Poked a hole down the centre of the breast and pushed in the stuffing.
Because the breast was skinless, I wrapped it in bacon and roasted it for about an hour at 375°F.
Sides where mashed potatoes, broccoli and Kabocha squash.    I pulled turkey gravy out of the freezer  rather than make a gravy using the bacon flavoured drippings.

13 Comments Add yours

  1. Marysol says:

    Dear Ann, you probably know how I feel about turkey by now. So, it should come as no surprise your photo forced my eyeballs to come to a screeching halt. I mean, there's something, deliciously perverse, about dressing a lean turkey in a blanket of bacon…BRILLIANT!I hope there were leftovers [G]

  2. Katy ~ says:

    At 5:30 a.m. I want this turkey! Irresistible.

  3. Zurin says:

    Now thats perfect!!! beautiful.

  4. Linda says:

    This looks so good Ann…I was searching for a turkey breast this weekend to no avail…yours made me even more in the mood…

  5. Wendy says:

    Can I ask a dumb question? How did you poke the hole in the center?

  6. Wendy, there is no such thing as a dumb question, especially when it comes to cooking.Rather than butterfly the breast, I used a boning knife which has a long narrow blade and made a hole/pocket right down the centre of the breast. (I hope this will make sense) – Lay the breast on a cutting board, with one of the ends facing you. Make a small slit and keeping the knife flat, parallel the with the cutting board ,slide the knife towards the other end, down the middle of the breast trying to keep it half way between the top and the bottom of the breast. Stop the knife about an inch or two short of the other end. Keeping the knife flat wiggle it side to side to make a pocket. Try not to poke through the sides. Now just shove the stuffing into the pocket using your fingers or the handle end of a wooden spoon. There should be just one little opening where you inserted the knife.This works for pork roasts/tenderloins as well as chicken breasts.

  7. Mary, there actually were leftovers. Just enough for Moe and I to each have a sandwich for lunch on Monday. I love turkey sandwiches with a little stuffing. And this time it was built in.Katy, I feel that way often when I look at your meals.Thank you Zurin.Linda, Maybe you will find a turkey breast for this Sunday's dinner.

  8. Rettabug says:

    Ann, my Mom was a big fan of turkey breast and you seem to have solved the problem of them coming out too dry. The stuffing down the middle was an ingenious idea & bet those sandwiches were awesome the next day. You KNOW I will be looking for a boneless T'breast at the grocer's next week. :)Thank you for livening up our taste buds.fondly,Rettp.s. I got a new Cuisinart food processor for my birthday… me go now!!! Woo-Hoo!!!!

  9. Cathy says:

    You are truly a magician, Ann, one who can turn something ordinary into something very special. This looks so delicious and I would look forward to the turkey sandwich the next day.

  10. Wendy says:

    Thank you so much for explaining the making of the opening. Can't wait to try it!!

  11. Ann, you never ever fail to WOW me with your gorgeous food, and fabulous presentations. You are so gifted and make it look like no effort at all, and then photograph it so beautifully to top it all off. I wish I could be more like you. xo

  12. Deana Sidney says:

    I had to click on this post to see what it was… wow what a recipe.. thanks!

  13. Blue Muse says:

    I'm coming to your house for dinner, Ann! YUM!xo Isa

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